Friday, September 14, 2007

Potluck Pasta Salad with Whipped Ricotta, Roasted Tomatoes and Basil

I had to put together something quick for a wine and cheese party-- I wanted it to be light and not terribly cheesy. I used what I had lying around.

Toss quartered and cored heirloom tomatoes with a shallot (separate layers), olive oil, salt and pepper. Roast in a 375 degree oven until soft and slightly browned around the edges.

Cook pasta (I used a combination of farfalle and fusilli) in salted water until al dente.

Whip whole milk ricotta, thinned out with a little milk, until creamy.

Mix pasta with ricotta, tomatoes, chopped olives, fresh chopped basil, and salt and pepper. Serve lukewarm (do not chill).

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